Ingredients
- Tomato Gorgonzola Pasta
serves 6-8
1 pound medium-sized dry pasta shells
1 Tablespoon olive oil
1 medium yellow onion, finely diced
1/4 teaspoon crushed red pepper flakes
1 Tablespoon tomato paste
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can petite diced tomatoes
1 Tablespoon balsamic vinegar
1/2 cup heavy cream
1/3 cup (about 1 1/2 ounces) creamy Gorgonzola, crumbled
1/4 cup freshly grated parmesan
1/3 cup chopped fresh basil
Kosher salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil and cook the shells according to the package directions; drain and set aside.
Heat the oil in a large sauté pan over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes. Add the tomato and garlic and sauté for 1 minute. Stir in the crushed and diced tomatoes. Add the vinegar and bring the mixture to a boil and cook ,uncovered, until thickened, about 5 minutes. Add the cream and simmer for 1 minute. Stir in the cheeses, basil, and cooked shells. Season with kosher salt and freshly ground black pepper to taste. Serve immediately. Enjoy!
Description
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